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🍽️ Tender Veal Goulash

648 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the veal under cold water and pat it dry with a kitchen towel.
  2. 2. Cut the meat into cubes of about 2 to 3 centimeters.
  3. 3. Peel the onions and garlic and chop them into small cubes.
  4. 4. Heat ghee (clarified butter) in a large pot.
  5. 5. Fry the meat cubes in batches until they are browned.
  6. 6. Remove the browned meat from the pot and set it aside.
  7. 7. Add one tablespoon of fresh ghee to the pot.
  8. 8. Fry the onions and garlic until golden brown.
  9. 9. Sprinkle the flour over the vegetables and stir briefly.
  10. 10. Deglaze the mixture with a little meat stock.
  11. 11. Add the prepared meat back into the pot.
  12. 12. Season the goulash with salt and pepper.
  13. 13. Let the goulash simmer on low heat for about one and a half hours.
  14. 14. Stir the goulash occasionally.
  15. 15. Add a little more meat stock if the sauce becomes too thick.
  16. 16. Stir in 150 milliliters of cream and the capers at the end.
  17. 17. Taste the dish and adjust the seasoning with salt and pepper.
  18. 18. Portion the goulash onto plates.
  19. 19. Drizzle each serving with a little remaining cream.
  20. 20. Serve the goulash with yeast dumplings if desired.

Nutrition per serving